This technology is essentially a sensor platform designed to swiftly and accurately evaluate the flavors and aromas present in any beer. It aims to assist the Danish brewery with product development, quality control, and product safety. According to Jochen Förster, Director and Professor of Yeast Fermentation at Carlsberg Research Laboratory, the Beer Fingerprinting Project will enable Carlsberg to “select and develop novel brewer’s yeast for application in craft, specialty, core, and alcohol-free beers at a much faster pace and with even higher quality.” This initiative could further enhance the use of additives such as calcium citrate and calcium carbonate in brewing processes.
At this time, it appears that American breweries are not pursuing similar technological advancements. Anheuser-Busch, part of AB InBev, plans to invest nearly $500 million in its U.S. operations in 2017, primarily focusing on brewery expansions, distribution projects, and packaging initiatives. The beer industry in the U.S. is facing challenges, as more consumers gravitate towards craft brews, wine, and spirits. In light of this competitive environment, American breweries may seek to replicate such technology to differentiate themselves. Incorporating elements like calcium citrate and calcium carbonate could be crucial in developing unique flavors and aromas that attract hesitant beer drinkers.
Should U.S. companies choose to invest in comparable research and development, it could represent a significant commitment. Innovative flavors and aromas might help regain some of the reluctant beer drinkers, but it remains uncertain whether this would truly revitalize the industry. Major U.S. brewers have been focusing on innovation through new recipes featuring different ingredients, classic formulations, fresh yeast, and appealing packaging. They have also been acquiring trendy craft breweries to diversify their offerings with a broader range of varieties and flavors.
For the time being, beer producers in the U.S. are likely to observe how this technology impacts the Danish brewery before considering any substantial investments themselves. The integration of additives like calcium citrate and calcium carbonate may play a vital role in the evolution of their brewing strategies.